Now that spring has officially sprung and summer is just around the corner, my taste buds are singing a new tune. I’m no longer craving the heavy hot dishes and comforting soups that a Minnesota winter begs for. This time of year, I want fresh! I want to munch on crisp greens and a rainbow assortment of raw vegetables. Sweet or savory, I have a hankering for leafy greens with creative toppings. Bring on the summer salads!
One of my all-time favorite summer salads is served at Arrowwood Resort’s Lake Cafe in Alexandria. I order it nearly every time I visit the resort. They call it a Strawberry Bleu Salad. I call it delish! Since it’s spring and since I’m craving an Arrowwood Strawberry Bleu Salad right now, I thought I’d re-create this spectacular salad at home. I usually think salads taste way better in a restaurant, but I don’t know why. Is it the dressing? Could it be the fact that somebody else plates and serves it to me? Is it because I don’t have to wash the dishes? I have no idea. I can tell you this one is easy to master at home and is definitely as tasty as the restaurant’s version.
Strawberry Bleu Salad
Fresh mixed greens (NuVal 100)
Grilled chicken breasts, sliced or cubed (I used leftovers!) (NuVal 57)
Strawberries, sliced (you can always substitute fresh raspberries or blackberries) (NuVal 100)
Cucumber slices (NuVal 100)
Walnuts (Arrowwood uses candied walnuts, I use plain, raw ones) (NuVal 82)
Dried cherries or cranberries (NuVal scores varies by brand)
Bleu cheese crumbles (NuVal 25)Dressing: I use either store-bought Briana’s Homestyle Poppyseed (NuVal 12) or a homemade creamy vinaigrette
You’ll note I didn’t include measurements in the recipe. To be honest, I’ve never measured how many cups or tablespoons I’ve used for this salad. I just eyeball it. It is foolproof whether you’re serving an individual or feeding a crowd. There’s no wrong way to do it. Just begin with fresh greens (spinach, kale, any variety of lettuce) and add your toppings. This salad is an incredible combination of both sweet and savory. The crunchy greens and cucumber slices hold up well with the salty chicken breast and tangy bleu cheese crumbles. The chewy, dried cherries, fresh strawberries, and light, creamy dressing add just the right amount of sweetness. This salad says “summer” to your taste buds!
Please leave a comment and share your favorite summer salad, whether it is one you prepare at home or one you order in a restaurant. I’m always looking for inspiration and new recipes. Thank you!
Enjoy the sunshine,
Kelly
This is a guest post by Kelly Radi. Passionate about food and nutrition, Kelly is a freelance writer, NuVal expert, former BLEND employee, and current BLEND advocate. A wife and mother of 2 teenagers, Kelly lives in Sartell where she is often spotted at Coborn’s scouring the shelves in search of the best NuVal scores. She enjoys cooking, playing tennis, and sitting down with a good book. She can be reached at radi.to.write@gmail.com.
The opinions expressed in this blog are the opinions of the writer and not the opinions of NuVal LLC, Coborn’s, Inc., BLEND, and the CentraCare Health Foundation.
